Eclair Cake - cooking recipe

Ingredients

1 (16 oz.) pkg. graham crackers, divided
3 c. milk (for thicker, use 2 c.)
1 c. sugar
1/3 c. milk
1/2 c. chopped nuts
2 pkg. vanilla instant pudding
1 (8 oz.) tub Cool Whip, thawed
1/2 c. margarine
1/2 c. chocolate chips

Preparation

Layer 1/3 graham crackers in a 9 x 13-inch pan.
Combine pudding and 3 cups milk; beat at low speed until well blended. Fold in Cool Whip.
Spoon 1/2 of mixture onto crackers.
Repeat layer of crackers and pudding, then end with crackers on top.